Poached Maitake Mushrooms and Fava Beans in Parsnip Broth with Spanish Olive Oil and Epazote

• 1 1/2 pounds parsnips, cleaned and brunoise
• 2 quarts water
• Sea salt
• 1/2 pound maitake mushrooms, diced
• 4 tablespoons epazote sprigs, Mexican herb
• 1/2 cup peeled and blanched fava beans
• 1/4 cup Spanish extra-virgin olive oil
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1. Place parsnips in a saucepan and cover with water.
2. Simmer until the parsnips are soft, about 1 1/2 hours.
3. The reduction of liquid will result in flavor intensity.
4. Pass through a strainer, discard the solids, and season with salt.
5. For each serving place two or three pieces of maitake mushrooms, and a few sprigs of epazote into a small saucepan.
6. Cover with the hot parsnip broth, and simmer for 3 minutes.
7. Finish with 4 or 5 fava beans and a tablespoon of olive oil.
8. Simmer for 1 minute.
9. Remove the epazote and discard.
10. To serve, place in a small serving bowl, and garnish with a fresh sprig of epazote.

parsnips, water, salt, maitake mushrooms, epazote sprigs, beans, olive oil, recipe was

Taken from www.foodnetwork.com/recipes/poached-maitake-mushrooms-fava-beans-parsnip-broth-spanish-olive-oil-epazote-recipe.html (may not work)